The Bon Appétit team at Washington University in St. Louis (WUSTL Dining) has developed an innovative partnership with Propel Kitchens, a nonprofit with a mission to utilize nutrition, food industry training and education initiatives as tools to equip and enable St. Louis residents and communities to combat persistent economic and health inequities. Learn how this growing collaboration between WUSTL Dining and Propel Kitchens is providing opportunities for St. Louis residents while bringing healthy scratch-cooked food to students.
Explore Vietnamese Recipes from Chef, Educator, and Author Andrea Nguyen
As an immigrant from Vietnam who arrived in the United States after the fall of Saigon in 1975, Andrea made it her mission to change attitudes about “exotic” Asian cuisine, working hard to make her community a part of the food conversation. Andrea has been extraordinarily successful, publishing numerous celebrated cookbooks, and being featured in The New York Times, Milk Street Radio, and even the History Channel. This AAPI month, Bon Appétit is excited to be serving recipes from Andrea in our cafés and we encourage you to explore them below.
Bon Appétit Celebrates AAPI Heritage Month With Andrea Nguyen
We’re partnering with James Beard-award winning chef, educator, and author Andrea Nguyen during this year’s Asian American Pacific Islander Heritage Month.
Four Key Tips to Reduce the Climate Impact of your Food
Many of us have had the experience of questioning how our food choices impact the climate and the environment. To prevent a kitchen calamity or existential crisis at Whole Foods or Wegmans, we’ve put together these handy-dandy tips that make low-carbon eating simple, easy, and (dare we say) fun.
An Ambitious Climate Commitment and the Tools to Back it Up
In 2021, Bon Appétit Management Company announced a new climate policy, committing to a reduction of greenhouse gas emissions by 38%, per calorie of food, by 2030.
Low-Carbon, Plant-Forward Culinary Tips for Earth Day
With a little help from our Plant-Forward Culinary Collaborative, a working group of Bon Appetit chefs who have helped to define the future of plant-forward in our cafés and spread best practices companywide, we’re here to provide some low-carbon, plant-forward culinary tips that dispel these misconceptions.
New Fellow Elise Dudley on Seeing Food Through Many Lenses
How a love of food blossomed into a pursuit of justice and community.
New Fellow Elise Kulers on Bringing Food Systems Knowledge to Campus Communities
Midwest Fellow Elise Kulers tells her story of diving head-first into food systems.
Plant-Forward Influencer: Executive Chef Mayet Cristobal
During National Nutrition Month, we’re profiling chefs and Registered Dietitians who are plant-forward influencers at Bon Appétit. These dynamic individuals are demonstrating how to make plant-forward eating as delicious as it is good for you. Each has a story that shaped their personal and professional journeys toward plant-forward eating. I am quite fortunate to work […]
Todos Unidos: Celebrating Farmworker Activism Past and Present
National Farmworker Awareness Week (NFAW) is a week of action that honors farmworkers for the critical role they play in our society while raising awareness about issues affecting them and their families. For almost a decade, Bon Appétit Management Company has been celebrating NFAW in partnership with Student Action with Farmworkers on our campuses.